Nut-Crusted Chicken Cutlets with Orange and Oregano

Published January 1, 2011. From Cook's Illustrated.

Why this recipe works:

To ensure the cutlets in our Nut-Crusted Chicken Breasts recipe were juicy and flavorful, we poked the meat with a fork and salted it. We let the chicken in our recipe rest briefly before dredging, and used a seasoned mixture consisting of half nuts, half Japanese panko to coat it. Then, to… read more

To ensure the cutlets in our Nut-Crusted Chicken Breasts recipe were juicy and flavorful, we poked the meat with a fork and salted it. We let the chicken in our recipe rest briefly before dredging, and used a seasoned mixture consisting of half nuts, half Japanese panko to coat it. Then, to add more flavor, we used browned butter, which brought out the coating’s inherent nuttiness.

less

Serves 4

This recipe works particularly well with pistachios or hazelnuts. If your chicken breasts have the tenderloin attached, remove it and save it for another use.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection